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An Alternative to the Fried Egg in Hamburgers

I love making cheeseburgers with a fried egg. The only probably with these is, they usually fall apart because the fried egg is so slippery. My solution is to make the egg part of the bun, as sort of a “french toast” hamburger bun. This retains the eggy goodness, while not making the burger too slippery to eat.

For one burger, you will need:

hamburger bun

1 egg

1 tsp milk

hamburger patty

cheese slice

1 leaf of green leaf lettuce

2 slices of yellow tomato

2 tbsp. mayo

1/2 tsp. red chili paste

First take an egg and break it into a shallow plate. Add the tsp of milk and whisk it with a fork until it’s an even, frothy yellow color.

If you haven’t cooked your patty already, set that up for cooking as well. I won’t go into the instructions for that, since it’s pretty easy to cook a hamburger patty. Either grill it if you’ve got a grill around, or cook it on medium heat in a skillet until it’s your preferred doneness.

Your bun will be cooked at a medium-low heat, lower than you would cook the meat at. When your skillet is heated, dip only one side of the hamburger bun in, not both sides. If you try to cook the “round” part of the bun your bun won’t look very good in the end. Make sure your pan has enough oil in it so the egg doesn’t stick at all. I prefer to use butter, or a mixture of peanut and sesame oil.

When the bun is done cooking, it will look a lot like french toast.

If you time it right, you should make the bottom bun ready before the meat and the top bun. I like chili mayo on my eggy burgers, so that’s what I’ve done here. First spread it on the bottom bun, then add the tomato slices and lettuce. The yellow tomato is used because the sweet, mild flavor tames down the spiciness of the chili.

Put the hamburger patty and cheese on the lettuce, and then your top bun should be done as well. I put chili mayo on both buns, but you can use ketchup, mustard, relish, or whatever you like. Then eat up while it’s still hot!